Friday, January 30, 2015

Chad's Basic Marinara Sauce (Gluten Free)

Chad's Basic Marinara Sauce (Gluten Free)

Marinara sauce over marinated mozzarella balls

1 small bulb of garlic (use more or less garlic to taste - we love garlic)
2 Tablespoons extra virgin olive oil
28 oz can Whole Peeled Tomatoes (from Italy are delicious - fresh tomatoes are best)
1/4 - 1/2 teaspoon Salt (or to taste)
1/8 teaspoon Pepper (or to taste)
1/2 Tablespoon dried basil

Peel the garlic cloves and add to a sauce pan with 2 Tablespoons of olive oil.  Crush the garlic cloves with a potato masher.  Sauté over med-high heat until the cloves are golden brown.

Add the can of tomatoes and crush the tomatoes carefully with a potato masher. (I say carefully because they are full of juice and you don't want them to splatter everywhere.)

Add the 1/4 teaspoon salt, 1/8 teaspoon pepper, & 1/2 Tablespoon of dried basil and let simmer partially covered for about 15-20 minutes or until it has achieved the desired thickness.

Serve over your favorite gluten free noodles or meatballs.  This is also delicious with Italian gnocchi noodles, in lasagna, with cauliflower, or spaghetti squash.  The possibilities are endless.  (I'm having mine over marinated mozzarella balls - delicious!!)  

By the way, this always tastes better the next day as the flavors have had a chance to marinate.

Bon appétit!

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